Sunday, February 6, 2011

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.

4 cups boneless, skinless, chicken breast; cooked and chopped fine ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

Garnish:bleu cheese dressingadditional hot saucecelery sticks

Preheat oven to 375 degrees

In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.

Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)

Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.

Thursday, February 3, 2011

As much as I love southern and low country foods, when I have a "hankering" ( a craving ) for country food ~(excuse me; my Midwest "roots" are showing) I usually fix a simple meal that reminds me of home. There may be a little German influence to it, ( and a little southerness too) but it's so good ~ you'll have to try it for yourself, and then you'll know why I consider it another classic comfort food meal. I'm posting two recipes ~ "Smoked Sausage with Sauteed Cabbage" and "Fried Apples." I usually serve a big pot of pinto beans with it, and a pan of cornbread. Last night I added a cup of frozen, whole kernel corn to my basic cornbread recipe, and it was really good. I do a lot of experimenting in the kitchen ~ trial and error ~ fortunately my family doesn't mind being my taste testers. My recipes makes about 4 servings, but you can always add more sausage for heartier appetites, or even add an extra side dish of collard greens. I also like to serve fresh slices of sweet onion on the side ~ it seems to really compliment the flavors of the sausage and apples.I hope you enjoy this as much as my family does ~ Lulabelle

Tuesday, February 1, 2011

I don't know about you, but I just love good ole "comfort food." when the weather is a little nippy outside, nothing says comfort like a big bowl of homemade soup. Most of us don't have all day to cook like our moms & grandmas did, so for all you working moms out there, here is an easy soup that is delicious, hearty, and can be stretched to feed unexpected guests. This is a favorite of my oldest daughter ( who still lives in the midwest; and you know how cold it gets there....BRRRR) in fact she introduced me to it several years ago. I like serving it with a big pan of freshly baked cornbread, but you can also opt to serve it with tortilla chips instead. I also like to top it with shredded cheese and a dollop of sour cream. Hope y'all enjoy it!........Lulabelle

About Me

"I wasn't born in the south ~ but I got here as fast as I could" is a quote that just about sums it up for me. Originally from the midwest, I have enjoyed the transition to the south and have adapted well. I love all things "southern" including: fried chicken, sweet tea, and biscuits & gravy. Yum yum,